1.
Dredge the beef in flour coating well. Heat the oil in a large saucepan until
very hot. Add the beef and brown on all sides then pour off any excess oil.

2.
Add the salt, spices, celery, onion, garlic and stock to the meat, bring to the
boil stirring, then reduce the heat, cover and simmer very gently for 1 hour,
stirring from time to time and adding more stock or water to prevent it drying
out if necessary.

3.
Add the carrots, cover and cook for a further 30 minutes.

4.
Add the pineapple and tomatoes and cook for a further 10 minutes. Serve hot.

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